Leeky Twice Baked Potatoes

Updated at: Thu, 21 Nov 2024 20:43:59 GMT

Step 1

Preheat the oven to 400F.

Step 2

Prick the potatoes a few times with a fork. Coat all over with olive oil and season with salt.

Step 3

Place on a sheet tray with a wire rack. Bake for about 1 hour until potatoes are soft.

Step 4

While the potatoes bake, cook the leeks. Add 1 Tbsp butter and a drizzle of olive oil to a medium saute pan.

Step 5

Turn heat to medium and add in leeks. Cook, stirring, until leeks are very soft and slightly caramelized, about 10-15 minutes. Set aside.

Step 6

Once the potatoes are soft, remove them from the oven and let them cool for about 5-10 minutes.**

Step 7

Using a serrated knife, cut off about ¼ off the top of the potatoes. Scrape any potato flesh from the tops into a medium bowl.

Step 8

Scoop out the insides of the potatoes, leaving enough of a potato border so that they can still stand up on their own (about ¼ inch). Add all the scooped-out insides to the medium bowl.

Step 9

Add in sour cream, milk, 4 Tbsp butter, and Boursin cheese to the scooped potatoes. Mash to incorporate. These don’t have to be perfectly smooth, I like a little chunk! Stir in leeks and season with salt and pepper to taste.

Step 10

Fill the potato skins with a heaping amount of filling (you may have some filling left over but it makes a great snack haha!). ***

Step 11

Place potatoes back onto the sheet tray and bake again for another 12-15 minutes until hot and golden.

Step 12

Serve topped with more black pepper and finely sliced chives.

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